Gingerbread Cake with Lemon sauce


Gingerbread CakeI have never been a big fan of cake for my birthday. As a child, my mom always let me choose what I wanted and usually it was some kind of pie. Or crepes. But I have finally found a cake I can savor and look forward to: Gingerbread cake with hot Lemon Sauce! This has become my requested desert of choice!

This version of the cake is gluten-free, a must for any sweets in our house! While it’s good when the cake is hot or cold, it’s best when the cake is still warm and the sauce is nice and hot!

Gingerbread Cake

  • ½ cup dark brown sugar
  • ¾ stick margarine, softened, creamed
  • 1 cup un-sulfured molasses
  • 2 cups Gluten Free Flour Mix (Or white flour if you choose.)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • Dash pumpkin pie spice mix (ginger, cinnamon, nutmeg, cloves)
  • 2/3 cup Better Than Mlik
  • 1 teaspoon lemon juice
  • 1 egg


Preheat oven to 350F. Cream margarine and sugar, add molasses, continuing to mix. Next add all remaining wet ingredients and blend until smooth. Finally add all dry ingredients and blend till smooth. Spray with vegetable oil spray before pouring the batter into bunt pan. Bake at 350F for about 40 minutes.

Let cake cool before carefully removing from pan. Finish it off by dusting with powdered suger.


Lemon Sauce

  • 1/3 cup white sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup boiling water
  • 1 teaspoon margarine
  • 1 teaspoon grated lemon zest
  • 1 lemon, juiced


In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.

Remove from heat; stir in butter, lemon zest and lemon juice and serve.

Tomato Potato Basil Soup


One of our favorite restaurants in Spokane continues to be Europa Pizzaria & Bakery, a small european café on Wall St. One of the soups they make is a tomato potato basil and that last time we were there, I decided that I was going to figure out how to make that soup. I started by Googling but when I failed to find anything close, I struck out on my own. While this isn’t a direct copy, I think it is close. Their version has more pepper and a bit of a kick, as well as a bit more liquid.

Tomato Potato Basil Soup

  • 1 Medium Onion, diced
  • 3 Cloves of diced Garlic
  • 1 Tablespoon of Olive Oil
  • 6 small red potatos, diced
  • 1 bunch of fresh basil, chopped
  • 1 Tablespoon of Sea Salt
  • 1 Tablespoon of Oregano
  • 4 cans of diced tomatoes
  • 2-4 cups water

Sauté diced onion and garlic with the olive oil in a 6 quart sauce pan until the onion is translucent and browning. While the onion is sautéing, dice the potatoes and add them to the pan.

Add the diced tomatoes, basil, salt, oregano and water and let it simmer for 30 mins or until the potatoes are soft. This time I did it with 2 cups and it came out closer to a stew.

Combine with cornbread, or our new family favorite, cranberry cornbread, and this is a great supper.